Fresh Mugwort, Ginger and Egg Soup

Why people make this soup

Every Dragon Boat Festival, families in the Cantonese countryside would hang bundles of mugwort at the doorway to ward off pests — its distinctive aroma is said to repel mosquitoes, snakes, and insects. But mugwort has long been a kitchen medicine too, particularly valued in women’s health. If a woman has a habit of eating cold foods, drinking iced drinks, or is frequently exposed to cold environments, the uterus can accumulate cold, leading to poor circulation and painful periods. Mugwort (ai ye) is warming and moving: it is associated with dispelling cold-dampness, improving circulation, calming asthma, reducing inflammation, and stopping bleeding. Combined with ginger and brown sugar — both warming and circulation-promoting — this simple soup has been trusted across generations as a natural way to ease cramps that come from internal cold rather than heat.

Method

1. Wash the mugwort leaves and cut into sections.
2. Place mugwort and ginger in a pot with 1.2 L of water.
3. Simmer over medium heat for 20 minutes.
4. Remove and discard the mugwort and ginger.
5. Add the brown sugar and stir to dissolve.
6. Crack the eggs directly into the hot liquid and cook until just set.
7. Divide into portions for the day. Eat the eggs and drink the soup.

Nourilo’s Tips

• Mugwort also supports immune function and has antimicrobial and antiviral properties according to traditional use.
• Bonus use: for itchy scalp and dandruff, boil mugwort in water and use as a hair rinse — leave on for 10 minutes before rinsing, 3 times a week. It can help considerably.
• Do not eat too much fresh mugwort at once; any wild green that you do not regularly consume should be limited to about 75 g (75 g) of fresh plant per session to avoid digestive upset.
• If using dried mugwort (which is slightly more bitter), 15 g is sufficient.